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Gourmet Caprese Pesto Grilled Cheese Recipe

Gourmet Caprese Pesto Grilled Cheese

Crisp sourdough sandwiches filled with basil pesto, fresh mozzarella, ripe tomato, and basil, then finished with optional balsamic glaze. This recipe makes 2 sandwiches in approximately 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Sandwiches
  • 4 slices Sourdough or rustic Italian bread
  • 4 tablespoons Prepared basil pesto
  • 6-8 ounces Fresh mozzarella, sliced
  • 1 large tomato Large ripe tomato, thinly sliced
  • 8-10 leaves Fresh basil leaves
  • 2 tablespoons Unsalted butter, softened
Optional Finish
  • 1-2 tablespoons Balsamic glaze
Seasoning
  • 1/4 teaspoon Kosher salt, divided
  • 1/8 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Slice the tomato and fresh mozzarella. Pat both dry with paper towels, then season the tomato lightly with the kosher salt and freshly ground black pepper.
  2. Spread about 1 tablespoon of prepared basil pesto over the inside of each bread slice.
  3. Layer the mozzarella, tomato, and fresh basil on two slices of bread. Add a small drizzle of balsamic glaze if desired, then top with the remaining bread slices.
  4. Spread the softened unsalted butter evenly over the outside of each sandwich.
  5. Heat a skillet or griddle over medium-low heat. Place the sandwiches butter-side down and cook for approximately 3–5 minutes per side, pressing gently with a spatula, until the bread is deeply golden and crisp and the mozzarella is melted.
  6. If the bread browns before the cheese melts, reduce the heat and cover the pan for 1–2 minutes. This gives the mozzarella time to soften without scorching the bread.
  7. Rest the sandwiches for 1 minute, slice, and serve warm. Add extra balsamic glaze just before serving if desired.

Notes

Moisture is the main cause of soggy Caprese grilled cheese, so pat the tomato and mozzarella dry and avoid very thick tomato slices. Medium-low heat allows the cheese to melt before the bread becomes too dark. Low-moisture mozzarella can be used for easier melting and less liquid.